1 1/2 cups whole milk
1 1/2 cups heavy whipping cream
1/2 cup sugar
3 egg yolks
2 teaspoons vanilla
1 jar caramel ( I like Mrs. Richardson’s)
Place your heavy cream and milk in a medium sauce pan. Over a low to medium heat bring to a light boil.
While the cream is heating place the eggs, egg yolks, sugar and vanilla in a medium mixing bowl and had whisk until well combined.
Slowly add the hot cream mixture one ladle at a time to the egg mixture, whisking after each addition. This will temper the eggs. It is important to slowly incorporate the hot cream and to continually whisk.
Once the cream and eggs are incorporated pour the mixture through a fine mesh strainer into a large liquid measure cup or water pitcher.
Place one large tablespoon of caramel in the bottom of a 4 or 6 ounce ramekin or mason jar. Pour the custard mixture on top. Use small pieces of foil to cover the tops of the ramekins.
Place one cup of water in the instant pot, set your trivet in the instant pot and place the ramekins on the trivet. depending on the size of ramekins or mason jars that you are using you can probably fit 4 – 6. If you have another trivet, you can set it on top of the ramekins and start another layer. If not you can bake in two batches.
Place your lid on, make sure the valve is set to sealing. Manually set for 8 minutes. Once the cooking time is complete allow for a 20 minute natural release. After the 20 minutes, you can turn the valve to venting, all the steam should be gone at this point. Carefully remove the lid, it will still be hot. With a towel remove the ramekins form the instant pot. Se t them on a cookie sheet pan, and remove the foil. The foil will still have some condensation that you do not want to drip down on the custard. Let cool 15 minutes and refrigerate at least 2 hours before serving.
To serve: remove from the refrigerator at least 20 minutes before you would like to serve, just to take the chill off. Take a knife and go along the edges of the ramekin to loosen. Turn the ramekin upside down on a plate. If there is any caramel left in the ramekin carefully spoon out on top of the custard. Garnish with chocolate shavings or fresh berries.
After the custard has completely cooled in the refrigerator you can cover with plastic wrap. If the custard has been made a few days ahead, bring out to room temp to serve. I think the flavor is better then when it is very cold just removed straight rom the fridge.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Instant Pot
Keywords: creme caramel, flan, fiordilatte, custard, instant pot, instant pot recipes